Vegan Cupcake Recipes

deliciously illustrated vegan cupcake recipes

Black Forest Vegan Cupcake Recipe

black forest vegan cupcake

Black Forest Ingredients

24 vegan vanilla wafers
16 oz vegan cream cheese
1 1/4 cups organic unbleached sugar
1/3 cup cocoa
2 tablespoon flour
1/2 cup non-dairy yogurt
1/4 cup applesauce
1 cup vegan sour cream
1/2 teaspoon almond extract
cherry pie filling (see below), chilled

Black Forest Cupcakes Cocoa Sour Cream Topping Ingredients

1 cup vegan sour cream
1/4 cup organic unbleached sugar
2 tablespoons cocoa

Black Forest Vegan Cupcakes Cherry Filling Ingredients

8 cups tart cherries
2 1/2 cups sugar
5 tablespoons cornstarch

Black Forest Vegan Cupcakes Cherry Filling Directions

Wash and pit cherries. Drain. Combine sugar and cornstarch. Stir in cherries; let stand until juices begin to flow, about 30 minutes. Cook over medium heat until mixture begins to thicken.

Black Forest Directions

Heat oven to 325 degrees.
Line muffin pans with foil-laminated baking cups.
Place vanilla wafer on bottom of each.
In large mixer bowl, beat vegan cream cheese until smooth.
Add organic unbleached sugar, cocoa, and flour; blend well.
Add soy yogurt and applesauce; mix well.
Stir in sour cream and almond extract.
Fill each prepared cup almost full with mixture.
Bake 20-25 minutes or until set.
Remove from oven; cool 5 to 10 minutes.
Spread heaping teaspoon of cocoa sour cream on each cup.
Cool completely in pans; refrigerate.
Garnish with dollop of cherry pie filling just before serving.
Refrigerate leftovers.
Makes 18-24 cupcakes.

Black Forest Cupcakes Cocoa Sour Cream Topping Directions

Stir together ingredients in small bowl until organic unbleached sugar is dissolved.